Warm Salad with Butternut Squash, Beetroot & Feta
Ingredients
- 1 butternut squash (medium)
- 1 pack of precooked beetroots, no vinegar added (organic)
- Chili flakes
- Walnuts or seeds (½ teaspoon of pumpkin, and ½ teaspoon of sunflower seeds)
- A few springs of fresh rosemary
- 1 pack of organic rocket salad
- 1 tbsp Pomegranate seeds
- 50 grams of feta cheese
Dressing:
- 2 tbsp extra virgin olive oil
- 1tbsp apple cider vinegar
- ½ teaspoon raw honey
- A tip of teaspoon turmeric powder
- Salt & pepper to taste
-
Method
- Preheat the oven to 200°C. Cut the butternut squash in half and scoop out the seeds. Brush the flesh with olive oil, sprinkle with chilli flakes, and add a few sprigs of fresh rosemary. Place the squash halves on a baking tray, cut side up, and roast for 30 minutes, or until tender and golden.
- Prepare the vegetables: Once the squash is cooked, remove it from the oven. Let it cool slightly, then peel off the skin, slice, and cube the flesh. Set aside.
- While the squash is roasting, slice the beetroot into thin rounds or wedges.
- In a large mixing bowl, layer the rocket leaves, followed by the roasted butternut squash and sliced beetroot
- Whisk together the ingredients for the dressing and drizzle it over the salad. Toss gently to combine.
- Top with crumbled feta, a sprinkle of seeds (such as pumpkin or sunflower), or chopped walnuts, and a handful of fresh pomegranate seeds for added colour and extra antioxidants!